Fish with Pesto Topping

A healthy, easy fish dish. Great for a week night or doubled up for friends.


  • 2 fish portions, use yellowtail or hake
  • Ina Paarman’s Fish Spice
  • 1 ripe tomato, sliced
  • ¼ cup (60 ml) Calamata olives, pipped
  • 2 T (30 ml) Ina Paarman’s Basil Pesto
  • nuts, roughly chopped (optional)
  • Olive Oil

Adjust the oven rack to middle position and preheat the oven to 200°C.

Season the fish portions with the Fish Spice.

Oil a smallish ovenproof dish, line the dish with a layer of sliced tomato and olives.

Lay the fish fillets on top and spread the portions with Basil Pesto. Can be prepared and refrigerated up to this stage. Mix the nuts, if using, in a little olive oil and sprinkle over the fish.

Bake for ± 20 minutes.

Serve with buttered baby potatoes, tossed with our Potato Spice and some chopped parsley.

Ina's Tip

Spread with Pesto

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